Bacon and Egg Muffins (With Whole Eggs)

We adapted these bacon and egg muffins from this recipe from Sin or Slim. We changed a few ingredients (we used spinach instead of tomato, cheddar cheese instead of parmesan, and more bacon instead of ham), and we also quadrupled the recipe so that we could eat the muffins over several days. Everything worked out despite the changes, which should mean that you can make your own changes to suit your tastes.

The muffins are really tasty, look great, and if you make them in advance they are a quick and easy breakfast, lunch, or snack.

Ingredients:

250 g (8.8 oz) pack of streaky bacon (approximately 12 rashers)

20 g (0.7 oz) of baby spinach leaves

8 medium sized eggs (size 6)

80 g (2.8 oz) of sliced cheddar cheese (I used colby)

Recipe:

Preheat oven to 190 C (375 F).

Grease or spray 8 slots of a muffin tray.

Cook the bacon for half of the usual directed time so that it is limp but not fully cooked.

Take a whole rasher of bacon and wrap it around the outside of each muffin slot. Then cut the remaining bacon rashers into quarters (this should give you approximately 16 quarters) and cover the bottom of each muffin with 2 quarters.

Place baby spinach leaves on top of the bacon (approximately 4 to 5 leaves per muffin).

Crack one egg per muffin on top of the spinach leaves.

Place pieces of the sliced cheese (breaking as need be to ensure the cheese does not go past the edge of the muffin) on top of each egg.

[…] This is my favorite recipe at the moment because you know…the bacon. Place cheese and hot sauce in between the egg and spinach to take your tastebuds on the ride of their lives. Get the recipe here. […]